Heat the oil over a medium flame and add the vegetables, garlic, mushrooms and herbs. Cook for 25-30 minutes, stirring often. You want the vegetables to soften and start to brown and caramelise, but don’t let them burn. The mushrooms will give out a bit of liquid, but this should evaporate as they cook. When the veg have had their time, tip in the wine and leave to bubble for a couple of minutes until the liquid is syrupy. Then add 1 litre of water and bubble away over a fierce heat until the whole thing has reduced to half its original volume.
In a small bowl, mix together the cornflour and 100ml water. Add to the gravy and stir in, then bring back to the boil for the sauce to thicken slightly. Stir in the caster sugar to taste and season generously — you will need at least ½ tsp sea salt flakes, which will bring things together. Strain into a jug, pressing down on the vegetables to coax out all their flavour.
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|Serving Size: 1 Serving (619g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 70 (21%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 125.6mg||4 %|
|Potassium 842.8mg||22 %|
|Total Carbohydrate 39.2g||12 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 33.5g|
|Protein 4.5g||6 %|
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Calories per serving: 327
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